Lots of really great info/ideas on here. I do a fair amount of backcountry/outdoor cooking for work, and I'll say this: just like in a restaurant kitchen, prep work is key. Plan a menu and snacks, then do all the cooking/mixing/marinating/portioning/freezing you can before your trip. Even just removing excess packaging (boxes that contain a bag, bagged stuff that can be put into a smaller ziploc) will make your life easier. Also: a vacuum sealer is a game changer for all of the above, plus it keeps things from leaking or getting waterlogged in your cooler. You'll find it's useful for non-food outdoor stuff too; I like to vacuum seal tools, spares, and emergency items that I'm unlikely to need. It stays absolutely dry and compressed and is easy to organize.